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– 72 –
Main Fare Meats
G
OULASH
Serves: 4
Ingredients:
750
g
diced lamb
1 onion, fi nely chopped
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon Flour
2 tablespoons tomato paste
1 teaspoon paprika
1 small red capsicum
cut into 2.5 cm cubes
1 cup beef stock
2 tablespoons sour cream
Method:
Place onion, garlic and butter in a 3-litre casserole
dish. Cook on High for 2 to 3 minutes. Add Flour,
tomato paste and paprika and cook on High for a
further 2 minutes. Add lamb, capsicum and stock.
To Cook by Microwave:
Cover and cook on Medium for 24 to 26 minutes. Stir
in sour cream and serve with vegetables.
To Cook by Auto Menu:
Prepare as above and cover. Select 6 (Casserole),
select 1200
g
weight, then press Start.
L
AMB
C
HOPS WITH
S
PICY
S
AUCE
Serves: 4
Ingredients:
Marinade:
¼ cup medium or dry sherry
3 tablespoons tomato paste
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon fi nely chopped fresh parsley
freshly ground black pepper to
taste
8 (approx. 800
g
) lamb loin chops
Method:
Combine all marinade ingredients to form a thick
mixture. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours. Remove chops from
marinade (reserving this mixture) and place chops on
a rack in a shallow dish. Cook on Medium-High for 8
to 10 minutes, turning over halfway through cooking.
Place reserved marinade mixture into a jug and heat
on High for 1 to 2 minutes. Arrange chops on serving
plate then pour the sauce over. Serve garnished with
parsley or watercress.
R
OAST
B
EEF
Serves: 6
Ingredients:
2
kg
roast beef
seasoned fl our
Method:
Place beef on wire rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned Flour.
To Cook by Combination:
Cook on Combination 1 for 40 to 45 minutes, for a
medium result. Stand covered for 10 minutes before
serving.
Y
ORKSHIRE
P
UDDING
Serves: 6 to 8
Ingredients:
1 cup plain fl our
pinch of salt
1 egg
1½ cups milk
oil for greasing muffi n tins
Method:
Sift fl our and salt into a bowl. Break egg into fl our
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
To Cook by Oven:
Preheat oven to 220 °C. Brush twelve 7 × 3 cm
muffi n tins with oil, and place into oven for 2 to 3
minutes to heat oil. Remove tins and pour in batter
until tins are half full. Place on metal tray and cook
on 220 °C for 15 to 20 minutes or until golden. Serve
with roast beef.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in a
4-litre casserole dish. Add remaining ingredients.
Cover and cook on High for 10 minutes. Turn meat,
cover and cook on Medium for 1⅓ to 1½ hours.
Stand corned silverside in cooking liquid for 10
minutes before serving.
Note:
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on Medium-Low.
F00039M10QP_CB.indd 72F00039M10QP_CB.indd 722012-6-18 13:56:022012-6-18 13:56:02
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